Peel and dice the eggplants into 1–2 cm (½–¾ inch) pieces.
Heat some oil in a frying pan over medium– high heat and add the diced eggplant.
Cook, stirring occasionally, for about 15 minutes until the eggplant softens. Set aside.
Mix together the yoghurt, peanut butter, olive oil, garlic and salt, until it’s the consistency of mayonnaise. Set aside.
While it’s luk